Oven-Roasted Beets & Fennel

While I was studying in Argentina, every time I ordered a salad they came with beets, and I discovered that I like them. I had never tried them before.

In my opinion, beets are naturally sweet, although my husband says they taste like dirt. Well, he ate these beets and liked them, and that means that this recipe is a W-I-N-N-E-R. I used 2 golden and 2 red beets, because golden beets can have a less earthy and more mellow flavor. The fennel also has a sweet flavor and adds a little crunch to the beets. I love the digestive benefits of this dish, both beets and fennel are great for keeping you regular; you can check out the other great health benefit for fennel here.

I’ve been putting this beet and fennel dish in roasted vegetable quinoa bowls, on salads, or just mixed with other oven-roasted vegetables. I’ll be sharing the recipes soon, so stay tuned…

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Oven-Roasted Beets & Fennel (vegan & gluten-free)

  • Servings: 4 serving
  • Difficulty: easy
  • Print

A naturally sweet vegan and gluten-free side that's great in roasted vegetable quinoa bowls, on salads, or just mixed with other oven-roasted vegetables.

Tips: (1) Skip the fennel if you don’t like it (2) Clean the beets thoroughly and leave the skin on for extra fiber (3) Save your greens! According to Dr. Oz, “fresh beet greens are rich in vitamin C, vitamin A, and calcium. You can add a few raw to your salad, or sauté in a little olive oil for a quick and easy side dish.”

Credit: My Real Dish

Ingredients

  • 4 large beets sliced (I used 2 golden and 2 red beets)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice (juice from ~1 lemon)
  • ¼ teaspoon Redmond Real Salt
  • ¼ teaspoon cinnamon
  • 1 tablespoon agave syrup
  • 15 turns on pepper grinder
  • 1 fennel bulb
  • fresh parsley to garnish (optional)


Directions

  1. Heat oven 400.
  2. Clean fennel and beets well. I soaked the beets with Thieves Fruit & Veggie Soak, scrubbed them with a scrub brush, and rinsed them. 
  3. Thinly slice fennel and the beets, ~1/4 inch thick. Place them in a small mixing bowl.
  4. Mix olive oil, lemon, cinnamon, agave syrup, salt and pepper, pour over beets, and toss until evenly covered.
  5. Place on a baking sheet flat.
  6. Cook for ~30 minutes until slightly tender.
  7. Garnish with fresh parsley if desired.
  8. Serve as a warm side, or chilled over a salad.

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